Bulk cooking oil distribution system

ABSTRACT

Systems and methods for supplying fresh cooking oil to fryers and removing used cooking oil from the fryers of facilities. The systems and methods include utilizing one or more portable vehicles to carry fresh and used oil for delivery and collection to and from fryers in remote kitchens, or kitchens where hard piped oil lines are not preferred. Also provided are methods of delivering cooking oil to, and removing cooking oil from, the facility via one or more additional vehicles that travels between the facility and one or more depots. In one embodiment, there is provided a bulk cooking oil distribution system having a bulk fresh cooking oil tank and a bulk used cooking oil tank. The system includes a fresh cooking oil tank and a used cooking oil tank, where these tanks are associated with a portable device for delivery and pickup of cooking oil in a facility.

BACKGROUND OF THE INVENTION

The present invention relates to systems and methods for distributingcooking oil for use in the food services industry. As will beunderstood, distribution may also include collection of used cookingoil.

Throughout the world, a tremendous amount of cooking oil is used in thefood services industry, primarily for deep frying foodstuffs.Traditionally, cooking oil was delivered to food preparation facilitiesin five-gallon containers. These heavy and somewhat awkward containerswere stored in the facility and then carried by hand to deep fryers forfilling with oil as necessary. This task was labor intensive andresulted in unnecessary waste packaging. It also resulted in a largeamount of waste oil as residual oil often remained in the packagingafter filling of the fryer despite the best efforts of the cookingstaff.

Once the oil had gone through its useful life and was converted to usedoil, the used oil was then spilled from the fryer into a five-gallonbucket for disposal in a remote dumpster, often located in an outdoorarea of the cooking facility. Again, this was a labor intensive processthat had many disadvantages. For one, the oil was typically removed fromthe fryer at the end of the business day and often was not permitted tosufficiently cool before an employee handled the oil, so transportingthe hot oil by a tired employee often resulted in injury from burns.Additionally, general spills created an unsafe working area and slip andfalls became problematic. Another detriment was that the remote dumpsterbecame a haven for rodents and other unwanted pests. Finally, as usedoil became more valuable, theft of the used oil from the storagelocation became a large issue.

Certain cooking oil distribution companies began using automated systemsto alleviate the issues associated with the conventional method ofsupply and recovery. One such company is Oilmatic, LLC, which usessystems generally described in its U.S. Pat. No. 6,792,983, thedisclosure of which is hereby incorporated by reference herein. In itspopular commercial system, a fresh oil tank and used oil tank areprovided in food preparation facility. Typically the tanks are providedindoors for security reasons. The tanks are piped independently throughseparate pumps to a hand held distribution nozzle. One portion of thedistribution nozzle is used to supply cooking oil to a fryer while asecond portion is used to collect used cooking oil from the fryer.Operation is completely intuitive and no lifting of heavy oil isrequired.

In order to refill the fresh oil tank and remove used oil from the usedoil tank, additional piping is provided. This piping typicallyterminates in a junction box located on an exterior wall of the cookingfacility. A service truck may then attach piping to the junction box tofill the fresh tank and remove used oil from the used oil tank.

BRIEF SUMMARY OF THE INVENTION

Although well received in the food services industry, one issue that hasbeen discovered with respect to these systems is that some facilities,particularly those that are not strictly restaurants, have kitchens thatare remote from external walls, have kitchens on a building level otherthan the first floor, or have several fryers that are remote from eachother. While possible to provide piping to accommodate such a facility,it is often impractical from an aesthetics and/or cost standpoint.

It would therefore be beneficial to provide a bulk cooking oildistribution system that may adequately service such facilities.

The bulk cooking oil distribution systems and methods of the presentinvention are designed to overcome the deficiencies of conventional bulkcooking oil distribution systems, and are summarized generally below.Note that while various methods may be provided with steps in particularorders, those orders are not to be considered the only order in whichthe various methods may be conducted.

In one embodiment, a bulk cooking oil distribution method comprisesreceiving fresh cooking oil in a first fresh cooking oil tank;transferring at least a portion of the fresh cooking oil from the firstfresh cooking oil tank to a second fresh cooking oil tank, the secondfresh cooking oil tank being associated with a vehicle; transferring atleast portion of the fresh cooking oil from the second fresh cooking oiltank to a third fresh cooking oil tank located at a facility;transferring at least a portion of the fresh cooking oil from the thirdfresh cooking oil tank to a fourth fresh cooking oil tank, the fourthfresh cooking oil tank being associated with a first portable device;collecting used cooking oil in a first used cooking oil tank associatedwith a second portable device; transferring at least a portion of theused cooking oil from the first used cooking oil tank to a second usedcooking oil tank located at the facility; transferring at least aportion of the used cooking oil from the second used cooking oil tank toa third used cooking oil tank, the third used cooking oil tank beingassociated with a vehicle; and transferring at least a portion of theused cooking oil from the third used cooking oil tank to a fourth usedcooking oil tank.

The first fresh oil tank and the fourth used cooking oil tank may belocated at a single depot.

The second fresh cooking oil tank and the third used cooking oil tankmay be located on the same vehicle.

The first portable device and the second portable device may be the sameportable device. If so, the portable device may comprise two pumps. Alsowhere the portable device and the second portable device are the sameportable devices, the portable device may comprises a propulsionmechanism. The propulsion mechanism may be powered by one of electric,propane, or gasoline. Typically, the propulsion method will power wheelsof the portable device.

The bulk cooking oil distribution method may further comprisetransferring at least a portion of the fresh cooking oil from the fourthfresh cooking oil tank to a fryer in a kitchen of the facility. If so,the cooking oil distribution method may still further comprisetransferring at least a portion of the fresh cooking oil from the fourthfresh cooking oil tank to a second fryer located in a second kitchen ofthe facility.

In the instance where the bulk cooking oil distribution method furthercomprises transferring at least a portion of the fresh cooking oil fromthe fourth fresh cooking oil tank to a fryer in a kitchen of thefacility, the method may further comprise transferring at least aportion of the used cooking oil from the fryer in the facility to thefirst used cooking oil tank. This method may further comprisetransferring at least a portion of the used cooking oil from a secondfryer located in a second kitchen in the facility to the first usedcooking oil tank.

In the various embodiments of the invention, the facility may be one ofa stadium, arena, cruise ship, casino, shopping mall, convention hall,or multi-story building. While possible to provide piping to accommodatesuch a facility, it is often impractical from an aesthetics and/or coststandpoint.

In the bulk cooking oil distribution method, the facility may furthercomprise a kitchen at least partially enclosed by walls, wherein none ofthe walls is an exterior wall.

In the bulk cooking oil distribution method, the facility may furthercomprise a plurality of kitchens separated by walls, each kitchen havingat least one fryer.

In the bulk cooking oil distribution method, the second fresh cookingoil tank may be integrated into the vehicle. In such case, the thirdused cooking oil tank may be integrated into the same vehicle.

In accordance with a further embodiment of the present invention, acooking oil distribution method comprises the steps of receiving freshcooking oil in a first fresh cooking oil tank; transferring at least aportion of the fresh cooking oil from the first fresh cooking oil tankto a second fresh cooking oil tank, the second fresh cooking oil tankbeing associated with a vehicle; transferring at least portion of thefresh cooking oil from the second fresh cooking oil tank to a thirdfresh cooking oil tank located at a facility; providing instruction totransfer at least a portion of the fresh cooking oil from the thirdfresh cooking oil tank to a fourth fresh cooking oil tank, the fourthfresh cooking oil tank being associated with a first portable device;providing instruction to collect used cooking oil in a first usedcooking oil tank associated with a second portable device; providinginstruction to transfer at least a portion of the used cooking oil fromthe first used cooking oil tank to a second used cooking oil tanklocated at the facility; transferring at least a portion of the usedcooking oil from the second used cooking oil tank to a third usedcooking oil tank, the third used cooking oil tank being associated witha vehicle; and transferring at least a portion of the used cooking oilfrom the third used cooking oil tank to a fourth used cooking oil tank.

In the cooking oil distribution method, the first and second portabledevices may be the same device.

In the cooking oil distribution method, the second fresh cooking oiltank and the third used cooking oil tanks may be integrated into thesame vehicle.

In a still further embodiment of the present invention, a cooking oildistribution method comprises transferring at least a portion of freshcooking oil from a fresh cooking oil tank to a second fresh cooking oiltank associated with a first portable device; transferring at least aportion of the fresh cooking oil from the second fresh cooking oil tankinto a first fryer; collecting used cooking oil from the fryer in afirst used cooking oil tank associated with a second portable device;and transferring at least a portion of the used cooking oil from thefirst used cooking oil tank to a second used cooking oil tank.

The cooking oil distribution method may further comprise cooking foodproducts with the fresh cooking oil.

The cooking oil distribution method may further comprise transferring atleast a portion of the fresh cooking oil from the second fresh cookingoil tank into a second fryer. If so, the first fryer and the secondfryer may be located in separate kitchens. The separate kitchens may beon separate floors.

In the cooking oil distribution method, the first portable device andthe second portable device may be the same device. The device mayinclude two pumps. The two pumps may be connected to distribution linesthat converge in parallel in a single hand held distribution nozzle.

In a further embodiment of the present invention, a bulk cooking oildistribution system comprises a first fresh cooking oil tank; a secondfresh cooking oil tank and a first used cooking oil tank associated witha portable device; and a second used cooking oil tank.

The bulk cooking oil distribution system may further comprise a firstpump and associated fresh oil piping for delivering fresh cooking oilfrom the first fresh cooking oil tank to the second fresh cooking oiltank and a second pump and associated used oil piping for deliveringused cooking oil from the first used cooking oil tank to the second usedcooking oil tank. The fresh oil piping and the used oil piping may beseparate piping systems.

In the bulk cooking oil distribution system, the portable device maycomprise a propulsion mechanism.

In the bulk cooking oil distribution system, the first fresh cooking oiltank and the second used cooking oil tank may be located adjacent toeach other.

In the bulk cooking oil distribution system, the second fresh cookingoil tank is may be larger than the first used cooking oil tank.

In a still further embodiment of the present invention, there isprovided a portable device for transferring cooking oil. The portabledevice comprises a first three-way valve, a first pump, a nozzle, and afresh oil tank, with piping interconnecting the three-way valve to thepump, the pump to the nozzle, and the fresh oil tank to the three-wayvalve. An outlet tube of the nozzle may direct flow from the nozzle tothe fresh oil tank or a fryer. The portable device also includes asecond three-way valve, a second pump, and a used oil tank, with pipinginterconnecting the nozzle to the pump, the pump to the three-way valve,and the three-way valve to the used oil tank. An inlet tube of thenozzle may be submerged into the fryer or connected to the used oiltank. This used oil path, from the inlet tube to the used oil tank, ispreferably completely separate from the fresh oil path. Particularly,within the nozzle the two lines are generally parallel but do notinterconnect.

In a cart service mode, the components may be utilized to direct flow offresh oil from a bulk tank, to the first three-way valve via additionalpiping, then to the first pump, the nozzle, and finally to the fresh oiltank. The components may also be utilized in the cart service mode todirect flow of oil from the used oil tank to the nozzle, then to thepump and the second three-way valve, and finally through additionalpiping to a bulk used oil tank.

In a fryer service mode, the components may be utilized to direct freshoil from the fresh oil tank to the first three-way valve, the firstpump, the nozzle, and through the outlet tube of the nozzle to a fryer.The components may also be utilized to collect used oil from the fryerby transferring it from the fryer into the inlet tube of the nozzle,then through the nozzle itself to the pump, and then to the three-wayvalve and finally the used oil tank.

In an additional embodiment of the present invention, a cooking oildistribution device comprises a fresh oil tank, a three-way valveconnected by piping to the fresh oil tank, a pump connected by piping tothe three-way valve, and a nozzle connected by piping to the pump, thenozzle comprising an outlet tube connected to the piping between thepump and the nozzle, where the cooking oil distribution device isportable.

In such a device, cooking oil may be transferred from a bulk tank to thefresh oil tank by connecting piping from the bulk tank to the three-wayvalve, arranging the three-way valve to connect the piping from the bulktank to the piping connected to the pump, arranging the outlet tube influid communication with the fresh oil tank, and energizing the pump,whereby cooking oil flows from the bulk tank, through the three-wayvalve, through the pump, through the nozzle, and through the outlettube, into the fresh oil tank.

In such a device, cooking oil may be transferred from the fresh oil tankto a fryer by placing the outlet tube over the fryer, arranging thethree-way valve to connect the piping from the fresh oil tank to thepiping to the pump, and energizing the pump, whereby cooking oil flowsfrom the fresh oil tank through the three-way valve, through the pump,through the nozzle, and through the outlet tube, into the fryer.

Such a device may further comprise a used oil tank, a second three-wayvalve connected by piping to the used oil tank, a second pump connectedby piping to the three-way valve, and piping connecting the second pumpto the nozzle, the nozzle further comprising an inlet tube connected tothe piping between the pump and the nozzle.

In this modified device, used cooking oil may be transferred from afryer by dipping the inlet tube into the used oil, arranging the secondthree-way valve to connect the piping from the second pump to the usedoil tank, and energizing the second pump, whereby used cooking oil flowsfrom the fryer through the inlet tube and the nozzle, through the pumpand the three-way valve, and into the used oil tank.

In this modified device, used cooking oil may be transferred from theused oil tank to a bulk tank by placing the inlet tube in fluidcommunication with the used oil tank, arranging the three-way valve toconnect the piping from the used oil tank to piping connected to thebulk tank, and energizing the second pump, whereby used cooking oilflows from the used oil tank, through the inlet tube and the nozzle,through the pump and the three-way valve, and into the bulk tank.

This modified device may further comprise a platform and wheels. It mayalso further comprise a propulsion mechanism to propel at least one ofthe wheels.

In this modified device, the fresh oil tank and the used oil tank may beapproximately 40 gallons each.

In this modified device, the fresh oil tank and the used oil tank may besized to service approximately five to six fryers.

This modified device may be sized to be moved through a standard servicehallway. The hallway may be in one of a stadium, arena, cruise ship,casino, shopping mall, convention hall, or multi-story building.

In the modified device, the piping may be configured such that freshcooking oil does not mix with used cooking oil.

In a still further embodiment of the invention, a portable cooking oildistribution device comprises a fresh oil tank and a used oil tank withfour modes of operation. A first mode of operation permits transfer offresh cooking oil from a bulk tank to the fresh oil tank, a second modeof operation permits transfer of fresh cooking oil from the fresh oiltank to a fryer, a third mode of operation permits transfer of usedcooking oil from a fryer to the used oil tank, and a fourth mode ofoperation permits transfer of used cooking oil from the used oil tank toa second bulk tank.

The portable cooking oil distribution device may further comprise apropulsion mechanism. The propulsion mechanism may be powered by one ofelectric, propane, or gasoline.

The portable cooking oil distribution device may further comprise afirst pump associated with the first and second modes of operation and asecond pump associated with the third and fourth modes of operation. Inone embodiment, fresh oil in the first and second modes of operationdoes not mix with used oil in the third and fourth modes of operation.

In an additional embodiment of the invention, a portable cooking oildistribution device comprises a fresh oil tank, a used oil tank, andadditional components adapted to collect used cooking oil from a fryerand to fill the fryer with fresh cooking oil.

Such a device may be sized to fit within a standard service hallway of astadium, arena, cruise ship, casino, shopping mall, convention hall, ormulti-story building.

BRIEF DESCRIPTION OF THE DRAWINGS

The subject matter regarded as the invention is particularly pointed outand distinctly claimed in the concluding portion of the specification.The invention, however, both as to organization and method of operation,together with features, objects, and advantages thereof, will be orbecome apparent to one with skill in the art upon reference to thefollowing detailed description when read with the accompanying drawings.It is intended that any additional organizations, methods of operation,features, objects or advantages ascertained by one skilled in the art beincluded within this description, be within the scope of the presentinvention, and be protected by the accompanying claims.

With respect to the drawings, FIG. 1 is a schematic overview of a bulkcooking oil distribution system and associated methods in accordancewith certain aspects of the invention;

FIG. 2 is a schematic overview of a further embodiment of the bulkcooking oil distribution system of the present invention;

FIG. 3 is a schematic overview of a still further embodiment of the bulkcooking oil distribution system of the present invention;

FIG. 4 is a first floor plan of a typical facility in which embodimentsof the present invention may be utilized;

FIG. 5 is a second floor plan of the facility of FIG. 4;

FIG. 6A depicts an oil flow schematic of the fresh oil flow path in anexemplary cart while in the cart service mode;

FIG. 6B depicts an oil flow schematic of the fresh oil flow path in anexemplary cart while in the fryer service mode;

FIG. 7A depicts an oil flow schematic of the used oil flow path in anexemplary cart while in a cart service mode; and,

FIG. 7B depicts an oil flow schematic of the used oil flow path in anexemplary cart while in a fryer service mode.

DETAILED DESCRIPTION

In the following are described the preferred embodiments of the bulkcooking oil distribution system in accordance with the presentinvention. In describing the embodiments illustrated in the drawings,specific terminology will be used for the sake of clarity. However, theinvention is not intended to be limited to the specific terms soselected, and it is to be understood that each specific term includesall technical equivalents that operate in a similar manner to accomplisha similar purpose. Where like elements have been depicted in multipleembodiments, identical reference numerals have been used in the multipleembodiments for ease of understanding.

Throughout this disclosure reference is made to cooking oil stored in atank and then transported to another tank. It is to be understood thatwhen cooking oil is transferred, the same reference number may beutilized to represent a portion of that original cooking oil. Forexample, if the disclosure states that a first tank contains cooking oiland then states that cooking oil is transferred from the first tank to asecond tank, it is to be understood that this includes less than thefull amount of cooking oil, even if the same reference numeral isprovided. Indeed, typically less than the entire amount of cooking oilmay be transferred from tank to tank, particularly in relation to thefresh cooking oil supply. Another way to view this scenario is byconsidering the cooking oil to be a very small quantity, such that theentire “small quantity” of cooking oil from one tank is indeedtransferred to the next tank.

It is also noted that various components may be described as connected,fluidly connected, or in fluid communication in relation to a flow pathof oil. Where such terminology is used, it is to be understood inaccordance with its broadest reasonable interpretation to include directphysical connections between the two components, or connections throughadditional intervening components, so long as fluid may flow in themanner prescribed. Moreover, actual connection may not be necessary. Forexample, in relation to fresh oil flow from the outlet tube of thenozzle to a fryer, the fresh oil flow may merely be directed through theair above the fryer into the fryer while still being connected.Likewise, connection of the inlet tube of the nozzle may be achieved bydipping the inlet tube into used oil. Where it is discussed that pipingis connected to the nozzle, it is to be understood that the piping maymerely be contained within the nozzle and in actuality is fluidlyconnected with either the inlet tube or outlet tube.

With reference to FIG. 1, there is provided a schematic view of a bulkcooking oil distribution system 100 and associated methods in accordancewith certain aspects of the invention. In accordance with this firstembodiment, only the supply side 100 is shown. In this supply sideembodiment 100, a first fresh cooking oil tank 102 is provided at an oildistribution depot D1. Typically, this first fresh cooking oil tank 102will be of a capacity of between 1,000 and 5,000 gallons, but may bemore or less depending on the needs of the distributor. Such tanks arecommonly provided in metals such as stainless steel or aluminum, orplastics such as polypropylene, and should be FDA and HACCP approved. Ofcourse, other materials may be used.

Within the first fresh cooking oil tank 102 is a supply of fresh cookingoil 104. This supply is commonly provided by a bulk cooking oilmanufacturer and is brought to the distribution depot D1 via a supplyvehicle (not shown). From the supply vehicle the fresh cooking oil 104is conveyed into tank 102 via a transfer pump and associated pipingprovided either in conjunction with the supply vehicle or the depot D1.

When it becomes desirous to transport fresh cooking oil 104 from thedepot D1 to a facility that uses cooking oil F1, fresh cooking oil maybe transferred to a second fresh cooking oil tank 106 which isassociated with a vehicle 108. Depending on the oil shipment sizerequired, this association may be a separate tank located in the rear ofa pickup truck or box truck, or may be a completely integrated tank in atanker truck. Typically, this second fresh cooking oil tank will have acapacity of between 100 and 3,000 gallons and will be either metal orplastic if a separate tank in a pickup truck or box truck, or metal ifintegrated into a tanker truck. The tank 106 should also be FDA andHACCP approved.

In order to convey the fresh cooking oil 104 from the first freshcooking oil tank 102 to the second fresh cooking oil tank 106, atransfer pump 110 and piping 112 are employed. There are various methodsfor handling this operation that are well known to the skilled artisan.For present purposes, it is to be understood that the transfer pump 110may be integrated into the vehicle or may be a fixture in the depot D1.If a fixture, transfer pump 110 and piping 112 may be the same transferpump and piping used to transfer fresh oil from the supply vehicle tothe first fresh cooking oil tank 102.

Vehicle 108 is then utilized to transport the fresh cooking oil 104 to athird fresh cooking oil tank 114 located at a facility that uses cookingoil F1. Although any facility that uses cooking oil may utilize theinvention herein, the facilities where this type of system are primarilyuseful typically include, but are not limited to, restaurants, grocerystores, stadiums and arenas, shopping malls, convention centers,commercial buildings, sailing vessels such as cruise ships, and thelike. In general, the most appropriate facilities for this technologyare those where conventional forms of cooking oil distribution areimpractical because of the distance between any kitchen and an exteriorwall (whether a horizontal distance or vertical distance) or because thefacility utilizes a number of kitchens where each requires cooking oiland where each may be remote from each other.

Upon arrival of the vehicle 108 at the facility F1, fresh cooking oil104 is conveyed to third fresh cooking oil tank 114. This conveyance istypically achieved by utilizing a transfer pump 116 and associatedpiping 118. Commonly, this transfer pump 116 and piping 118 forms aportion of vehicle, and therefore travels with vehicle. However, thatneed not be true and the transfer pump 116 and/or piping 118 may remainat the facility F1. As is commonly known in the industry for delivery offresh cooking oil, an outer wall of facility F1 may include a junctionbox 120 for placing second fresh cooking oil tank 106 in fluidcommunication with third fresh cooking oil tank 114. In such case, thepiping upstream of the junction box 120 will be associated with thevehicle 108 and the piping downstream of the junction box will beassociated with the facility F1.

It will be appreciated that third fresh oil tank 114 is preferablylocated at the facility F1 in reasonable proximity to an exterior wall.In this manner, the run of piping need not excessively interfere withthe aesthetics of the facility F1 nor be too costly to install.Moreover, by maintaining a reasonable run of piping, transfer pump 116may be kept to a minimal power rating, also serving to keep costs of thesystem lower.

The capacity of fresh cooking oil tank 114 will depend generally on theneeds of the facility F1 for which it is used. For example, a cruiseship that may not be able to refill for weeks at sea may require a largetank on the order of 3,000 gallons while a shopping mall, that many havevarious kitchens in a food court but which can be refilled more often,may only require 1,000 gallons. Facilities such as restaurants that haveeven fewer number of kitchens, or one remote kitchen, may only require100 gallons. Typically, however, this second fresh cooking oil tank 114will have a capacity of between 100 and 3,000 gallons and will be eithermetal or plastic and should be FDA and HACCP approved.

Once the fresh oil 104 is transferred to the third fresh cooking oiltank 114 in facility F1, it is available for use by facility F1personnel as instructed. Primarily, this manner will be for use infryers in one or more kitchens. To transfer the fresh cooking oil 104 tothe fryers, the fresh cooking oil is transferred to a fourth freshcooking oil tank 122, where the fourth fresh cooking oil tank isassociated with a first portable device 124.

Preferably, the fourth fresh cooking oil tank 122 of the first portabledevice 124 has a capacity of approximately 40 gallons. This size strikesa balance between portability and useful capacity as 40 gallons of freshoil can be pushed by hand but is still enough to fill 5-6 standard sizedfryers. Obviously, the fourth fresh cooking oil tank 122 may have othercapacities, for example 10 gallons to 50 gallons, or more.

The fourth fresh cooking oil tank 122 may be configured from plastic ormetal and should be FDA and HACCP approved.

Additional details of exemplary portable devices 124 will be providedbelow, however it should be noted that the portable device preferablyincludes a transfer pump 126 and associated piping 128. It is throughthis transfer pump 126 and associated piping 128 that fresh cooking oil104 is conveyed from the third fresh cooking oil tank 114 to the fourthfresh cooking oil tank 122. In other embodiments, a pump 126 that is notassociated with the portable device 124 may be utilized. In otherembodiments, the fourth fresh oil tank 114 may have the ability to openat the top (or may be open at the top) while the third fresh oil tank114 is provided with a drain valve (not shown), whereby the fourth freshcooking oil tank 122 may be positioned below the drain valve with thetop of the fourth fresh cooking oil tank opened to drain fresh cookingoil directly into the fourth fresh cooking oil tank.

Once the fourth fresh cooking oil tank 122 is filled, or partiallyfilled, with fresh cooking oil 104, portable device 124 can be movedfrom the location of the fourth fresh cooking oil tank to one or moreremote kitchens. At each of the kitchens, fresh cooking oil 104 is betransferred from the fourth fresh cooking oil tank 122 to one or morefryers located in the respective kitchen. As will be discussed below,this transfer is preferably conducted via a transfer pump and piping,but may utilize other means as well.

It is noted that the portable device 124 may be a simple platform 125with wheels 127 that is pushed manually. More intricate devices maypower the cart with a propulsion mechanism 129, such as those powered byelectric, propane, or gasoline. In this case, the portable device 124may be akin to a golf cart-type device or a powered platform truck. Inany event, the portable device 124 is preferably small enough that itcan fit within the confines of a facility, including accessing remotekitchen areas.

Once the fresh cooking oil 104 is transferred to one or more fryers itmay be used in the ordinary course by the kitchen staff whereby it isconverted into used cooking oil.

In accordance with certain embodiments of the present invention,including those provided in FIG. 2, a bulk cooking oil distributionsystem 200 comprises apparatuses for the collection of used cooking oil.It should be noted that in a preferred embodiment, the apparatuses shownin FIG. 1 and FIG. 2 are included in the same bulk cooking oildistribution system, as shown in FIG. 3.

As shown in FIG. 2, a second portable device 202 may be provided with afirst used cooking oil tank 204. Like the first portable device 124, thesecond portable device 202 may be a simple platform with wheels that ispushed manually. More intricate devices may power the cart with apropulsion mechanism, such as those powered by electric, propane, orgasoline. In this case, the portable device 202 may akin to a golfcart-type device or a powered platform truck. In any event, the portabledevice 202 is preferably small enough that it can fit within theconfines of the facility, including accessing remote kitchen areas. Insome embodiments of the invention, the first and second portable devices124, 202 may be the same portable device configured with two separatetanks, a fresh cooking oil tank and a used cooking oil tank. Such aportable device is shown in FIG. 3.

Preferably, the first used cooking oil tank 204 of the second portabledevice 202 has a capacity of approximately 40 gallons. This size strikesa balance between portability and useful capacity as 40 gallons of usedoil can be pushed by hand but is still enough to collect used cookingoil from 5-6 standard sized fryers. Of course, the first used cookingoil tank 204 may have other capacities, for, example 10 gallons to 50gallons, or more.

In the case where the fourth fresh cooking oil tank 122 and the firstused cooking oil tank 204 are associated with the same portable device,it is preferred that the fourth fresh cooking oil tank and the firstused cooking oil tank have approximately the same volume, or at least besized for servicing the same number of fryers. If there is anydiscrepancy in the volume, it is preferred that the fourth fresh cookingoil tank 122 be of a slightly larger capacity, approximately 5-20%, toaccount for cooking oil loss during the cooking process. In this regard,it is well known that some of the cooking oil used in cooking remainswith the cooked food such that used cooking oil volume is less than thefresh cooking oil volume placed in any fryer.

The first used cooking oil tank 204 may be provided in metals such asstainless steel or aluminum, or plastics such as polypropylene, andshould be FDA and HACCP approved. Of course, other materials may beused. To account for potential filling with used cooking oil at anelevated temperature, it is preferred that the first used cooking oiltank 204 be made of metal and possibly be insulated to protect othercomponents of the second portable device 202 and the second portabledevice itself. It is also preferred that the first used cooking oil tank204 be provided with a vent 206 to permit air exchange with theatmosphere to prevent excessive pressure build up.

Used cooking oil 208 from the various fryers in the facility F2 may becollected in the first used cooking oil tank 204 by being spilleddirectly into the first used cooking oil tank via a drain spout in thefryer or collected using a hand held distribution nozzle that may beassociated with the second portable device.

Once the used cooking oil 208 from the facility F2 is collected in thefirst used cooking oil tank 204, the first portable device 202 may bemoved to a second used cooking oil tank 210. If the facility F2 includesa fresh oil supply system 100, such that F1 is F2, then the second usedcooking oil tank 210 is preferably located at the facility F2 adjacentthe third fresh cooking oil tank 114. The used cooking oil 208 may thenbe transferred from the first used cooking oil tank 204 to the secondused cooking oil tank 210 via a transfer pump 212 and associated piping214. The transfer pump 212 and associated piping 214 may be integratedinto the portable device 202 or may be separate.

The second used cooking oil tank 210 is typically of a capacity ofbetween 1,000 and 3,000 gallons, but may be more or less depending onthe needs of the facility. Commonly, the second used oil tank 210 willbe sized approximately equal to, or slightly less than, the size of thethird fresh cooking oil tank 114, if so provided. Such tanks arecommonly provided in metals such as stainless steel or aluminum, orplastics such as polypropylene, and should be FDA and HACCP approved. Ofcourse, other materials may be used. Because the used oil 208 willtypically cool before being transferred to the second used oil tank 210,one typically does not have to account for elevated oil temperatures inthe tank.

The used cooking oil collected in the second used cooking oil tank 210may be transferred to a third used cooking oil tank 215 associated witha vehicle 216. The vehicle 216 may have the third used cooking oil tank215 integrated therein, for example in a tanker truck, or may have aseparate tank mounted to the vehicle, for example the rear of a pickuptruck or box truck. Typically, this third used cooking oil tank willhave a capacity of between 100 and 3,000 gallons and will be eithermetal or plastic if a separate tank in a pickup truck or box truck, ormetal if integrated into a tanker truck.

To convey used cooking oil from the second used cooking oil tank 210 tothe third used cooking oil tank 215, a pump 218 and associated piping220 is utilized. The pump 218 and piping 220 may be associated with thevehicle 216 or may remain in the facility F2. Preferably, piping thatterminates in a junction box 222 located on an exterior wall of thefacility F2 is provided. A vehicle may then attach piping to thejunction box 222 to draw the used cooking oil 208 from the second usedcooking oil tank 210, either with a pump associated with the vehicle ora pump associated with the facility.

Used cook oil 208 contained in the third used cooking oil tank 214 maybe brought by the vehicle 216 directly to a used cooking oil renderer,or preferably to a depot D2. In a most preferred system, depot D1 anddepot D2 are the same depot. Located at depot D2 is a fourth usedcooking oil tank 224. This fourth used cooking oil tank 224 is typicallyof a capacity of between 1,000 and 5,000 gallons, but may be more orless depending on the needs of the distributor. Such tanks are commonlyprovided in metals such as stainless steel or aluminum, or plastics suchas polypropylene, and should be FDA and HACCP approved. Of course, othermaterials may be used. Once collected the fourth used cooking oil tank224, the used cooking oil 208 may be rendered on site for other use ormay be transferred to an off-site renderer.

In order to convey the used cooking oil 208 to the fourth used cookingoil tank 224 from the third used cooking oil tank 214, a pump 226 andpiping 228 are used. The pump 226 and piping 228 may form part of thevehicle 216 or may be part of the depot D2. Where depot D1 and depot D2are the same depot, pump 226 and pump 110 may be the same pump.

Typically most of the activities of the bulk cooking oil system will beconducted by a single entity, or at the instruction of a single entity.For example, the oil distribution entity will either own or lease thedepot D1. Its personnel will be responsible for receiving fresh cookingoil in the first fresh cooking oil tank and thereafter be responsiblefor conveyance of the fresh cooking oil all the way to the third freshcooking oil tank at facility F1. Conveyance of the fresh cooking oilinto the fourth fresh cooking oil tank and any fryer will then be at theinstruction of the entity and typically conducted by facility F1personnel. Likewise, collection of used cooking oil and conveyance tothe second used cooking oil tank will typically be at the instruction ofthe entity and conducted by facility F2 personnel. Finally, entitypersonnel will typically be directly responsible for conveyance of theused cooking oil from the second used cooking oil tank to the fourthused cooking oil tank. It is noted that use of the term instruction isnot to be limited to mere instruction but may also include direction andcontrol.

FIG. 3 depicts a typical bulk cooking oil distribution system 300, whichincludes both supply and recovery of cooking oil. It will be appreciatedthat the majority of the operations of the bulk cooking oil distributionsystem 300 operate in much the same manner as the two systems 100, 200previously discussed. However, the system 300 will be briefly discussedbelow.

Once again, fresh cooking oil 302 is delivered to a first fresh cookingoil tank 304 at a depot D3. From there it is conveyed through piping 306and a pump 308 to a second fresh cooking oil tank 310 forming part of avehicle 312. The vehicle 312 then brings the fresh cooking oil 302 tothe facility F1 that is desirous of the fresh oil, and conveys that oilto a third fresh cooking oil tank 314. The conveyance is through ajunction box 316 on the outer wall of the facility F1 and incorporatespiping 318 and a pump 320. From there, the fresh oil 302 is moved to afourth fresh cooking oil tank 322 mounted on a cart 324. That conveyanceis through piping 326 and a pump 328.

The cart 324 may then be brought to the locations of fryers within thefacility F1 to transfer the fresh cooking oil to the fryers. In thisembodiment, the cart 324 also includes a used cooking oil tank 330 thatcan collect used cooking oil 332. That used cooking oil 332 can then bebrought to a second used cooking oil tank 334 located in the facility,preferably near an external wall, and preferably adjacent to the thirdfresh cooking oil tank 314. Conveyance of used cooking oil 332 to thesecond used cooking oil tank is achieved via piping 336 and a pump 338.

Vehicle 312 may then be utilized to collect the used cooking oil 332 ina third used cooking oil tank 340 associated with the vehicle. The usedcooking oil 332 is conveyed to the vehicle 312 through the junction box316 and a pump 342 with associated piping 344. Preferably, the vehicle312 will pick up used cooking oil 332 during the same trip that itdelivers fresh cooking oil 302.

Once loaded with used cooking oil 332, the vehicle will return to thedepot D3 for delivery of the used cooking oil to a fourth used cookingoil tank 346. This delivery is made through piping 348 and a pump 350.

FIG. 4 depicts a first floor plan of an exemplary facility F3 that mayuse cooking oil. The facility F3 includes a number of rooms andconnecting service hallways, including a storage room 400 and kitchens402, 404. It will be appreciated that although the kitchens 402, 404 arelocated on external walls, they are remote from each other and thereforepiping cooking oil using conventional methods is not practical.

Instead, the facility F3 is supplied with cooking oil using systems andmethods of the present invention. Here, a vehicle 406 delivers freshcooking oil (not shown) to the facility F3 and conveys that oil to afirst fresh cooking oil tank 408 through a junction box 410 and piping412. It is noted here that the vehicle 406 may also collect used cookingoil from a second used cooking oil tank 414 through the junction box 410and piping 416.

Once the fresh cooking oil is supplied to the first fresh cooking oiltank 408, the oil is available for use by the facility. To convey theoil to the remote kitchens 402, 404, a portable cart 418 is utilized.The portable cart includes a second fresh cooking oil tank 420 for thispurpose as well as a first used cooking oil tank 422 for collection ofused cooking oil.

It will be appreciated that oil is conveyed from the first fresh cookingoil tank 408 to the second fresh cooking oil tank 420 of the cart byvarious means previously discussed. The cart 418 may then be pushed ordriven to the remote kitchens 402, 404 to fill fryers 424, 426 locatedin the kitchens.

During the same trip that the fryers 424, 426 are filled, used cookingoil from the fryers can be deposited into the first used cooking oiltank 422 of the cart. The cart can then be returned back to the supplyroom 400 where the used oil is conveyed to the second used cooking oiltank 414 for later pickup.

It will also be appreciated that there may be more than two kitchensprovided in any facility, and those kitchens may also be on separatefloors. For example, FIG. 5 depicts a second floor plan of the facilityF3 of FIG. 4. In FIG. 5, there is shown a third kitchen 428 with a thirdfryer 430 located on this second floor. In order to service this thirdkitchen 428 and fryer 430 with oil from storage room 400, there isprovided an elevator 432. The cart 418 may therefore travel in theelevator between the first and second floors of facility F3 to serviceall of the kitchens.

Preferably, the cart 418 is sized to easily maneuver through thefacility F3, including standard sized service hallways and doorways, andis relatively compact. This compact configuration is partially derivedthrough the use of minimal components in a novel manner. Some of thecomponents can be those shown and described in U.S. Pat. No. 6,792,983,including the nozzle.

The cart generally includes two modes of operation. In a cart servicemode, fresh cooking oil may be delivered from a bulk tank to a fresh oiltank associated with the cart. In the meantime, used cooking oil may beremoved from the used oil tank on the cart and transferred to a bulkused cooking oil tank. Both of these activities will typically beconducted in the direct vicinity of the bulk tanks.

In a fryer service mode, typically entered into at the kitchen sites,the cart is used to service fryers. Here, fresh cooking oil from thefresh cooking oil tank associated with the cart may be pumped to afryer. Additionally, used cooking oil may be removed from the fryer andpumped into the used cooking oil tank associated with the cart. In bothcases, the nozzle of U.S. Pat. No. 6,792,983 may be utilized.

FIG. 6A depicts an oil flow schematic of the fresh oil flow path in anexemplary cart while in the cart service mode. Shown in FIG. 6A is abulk tank 500 for the storage of fresh cooking oil. Also shown are athree-way valve 502 with quick disconnect 504, pump 506, nozzle 508, andfresh oil tank 510, all of which are associated with the cart 512. Alsoshown is a fryer 514 located in a kitchen.

In order to transfer fresh cooking oil from the bulk tank 500 to thefresh oil tank 510, piping 516, preferably in the form of a flexiblehose, is connected from the bulk tank to the quick disconnect 504 of thecart 512. For purposes of this connection it is preferred that thepiping 516 and the quick disconnect 504 have characteristics that arespecific to that connection, such as size and configuration, so that thepiping is not accidently connected to the quick disconnect associatedwith the used oil, as will be discussed below. In this mode of operationthe three-way valve 502 is set up, either manually or electronically, toconnect piping 516 to piping 518 configured between the three-way valveand the pump 506. The pump 506 is in turn connected by piping 520 to thenozzle 508. Piping 520 in turn is connected to the outlet tube 522 ofthe nozzle 508. Preferably this piping is hard piped and somewhatpermanently connected. In this mode of operation, the outlet tube 522 isplaced within a port 524, or opening, within the cart 512 that leads tothe fresh oil tank 510.

Therefore, when it is desired to fill the fresh oil tank 510 with freshcooking oil, an operator may plug piping 516 into the quick disconnect504 and the outlet tube 522 of the nozzle 508 into the port 524. Theoperator then ensures that the three-way valve 502 is properly orientedand energizes the pump 506 using controls 526 on the nozzle 508. It willbe appreciated that the pumps described herein may be powered by batteryor A/C current.

It will be appreciated that various means for ensuring that the freshoil tank 510 does not overflow may be incorporated. Such means mayinclude a visual level meter, electronic shutoff, or flow timer.Additional means within the purview of one skilled in the art may alsobe utilized.

As previously discussed, piping 516 is preferably in the form offlexible hose. While piping 518 and 520 may also be formed from flexiblehose, it is preferred that such piping be configured for relativelypermanent connection and therefore may be hard piped, such as withmetals. These metals may be stainless steel.

FIG. 6B depicts an oil flow schematic of the fresh oil flow path in anexemplary cart while in the fryer service mode. Shown in FIG. 6B is thebulk tank 500 for the storage of fresh cooking oil. Also shown are thethree-way valve 502 with quick disconnect 504, pump 506, nozzle 508, andfresh oil tank 510, all of which are associated with the cart. Likewise,the fryer 514 is shown in a kitchen.

In order to transfer fresh cooking oil from the fresh oil tank 510 ofthe cart 512, additional piping is provided. In this case, piping 518and 520 remain in their respective positions between the three-way valve502 and pump 506, and between the pump and nozzle 508, respectively. Theoutlet tube 522 of the nozzle 508 is not positioned within the port 524of the cart 512 but rather is positioned above the fryer 514 to dispenseoil therein. Furthermore, piping 528 is fixed between the fresh oil tank510 and the three-way valve 502, as shown. Lastly, piping 516 (FIG. 6A)between the bulk tank 500 and quick disconnect 504 is no longernecessary as presumably the cart 512 would be moved to a kitchen whilein the fryer service mode.

In this mode of operation the three-way valve 502 is set up, eithermanually or electronically, to connect piping 528 from the fresh oiltank 510 to piping 518 configured between the three-way valve and thepump 506. Therefore, the connection to the quick disconnect 504 isclosed off. The pump 506 is in turn connected by piping 520 to thenozzle 508. Piping 520 is connected to the outlet tube 522 of the nozzle508.

When it is desired to fill the fryer 514 with fresh cooking oil, anoperator may place the outlet tube 522 of the nozzle 508 above thefryer. The operator then ensures that the three-way valve 502 isproperly oriented and energizes the pump 506 using controls 526 on thenozzle 508. The pump 506 will then draw fresh oil from the fresh oiltank 510 through piping 528, three-way valve 502, and piping 518. Thepump 506 will then push that fresh oil through piping 520, nozzle 508,and outlet tube 522 into the fryer 514.

FIG. 7A depicts an oil flow schematic of the used oil flow path in anexemplary cart while in a cart service mode. Note that the cart shown inFIG. 7A may be the same cart shown in FIG. 6A, or may be a separatecart. Preferably, it is the same cart.

Shown in FIG. 7A is a bulk tank 600 for the storage of used cooking oil.Also shown are a three-way valve 602 with quick disconnect 604, pump606, nozzle 608, and used oil tank 610, all of which are associated withthe cart 612. Also shown is a fryer 614 located in a kitchen.

In order to transfer used cooking oil from the used oil tank 610 to thebulk tank 600 piping is provided. In the cart itself, this pipingcomprises piping 620 connecting the nozzle 608 to the pump 606 andpiping 618 connecting the pump to the three-way valve 602. Preferablythis piping is hard piped and somewhat permanently connected. In themeantime, inlet tube 622 of the nozzle 608 may be placed in a port 624to connect the used oil tank 610 to the nozzle 608.

From the quick disconnect 604 of the three-way valve 602, additionalpiping 616 connects to the bulk tank 600. This piping may be in the formof flexible hose. For purposes of the connection between the quickdisconnect 604 and the bulk tank 600, it is preferred that the piping616 and the quick disconnect 604 have characteristics that are specificto that connection, such as size and configuration, so that the pipingis not accidently connected to the quick disconnect associated with thefresh oil. In one exemplary embodiment, the quick disconnect 504 on thefresh oil side is a male connection while the quick disconnect 604 onthe used oil side is a female connection. Others configurations such asdifferent sized connection diameters may also be utilized.

When it is desired to transfer used oil from the used oil tank 610 tothe bulk tank 600, the operator will move the cart 612 to the locationof the bulk tank 600. The operator will then insert the inlet tube 622of the nozzle 608 into the port 624. This effectively connects thenozzle 608 to the used oil tank 610. The operator will then connect thequick disconnect 604 to piping 616 to connect the cart to the bulk tank600. Lastly, the operator will ensure that the three-way valve ispositioned properly such that oil flow will move from piping 618 topiping 616. These steps may also be conducted in different order.Lastly, however, the operator will energize the pump 606 using controls626 and used oil will be drawn from the used oil tank 610, through theinlet tube 622, into nozzle 608, and then into the pump 606 throughpiping 620. From there, used oil will be forced through piping 618, intothe three-way valve 602, piping 616, and finally into the bulk tank 600.When the used oil tank is emptied, or when the operator so desires, theflow may be stopped. The operator may then disconnect piping 616 andremove the inlet tube 622 from the port to safely move the cartthroughout the facility.

FIG. 7B depicts an oil flow schematic of the used oil flow path in anexemplary cart while in a fryer service mode. Shown in FIG. 7B is thebulk tank 600 for the storage of used cooking oil. Also shown are thethree-way valve 602 with quick disconnect 604, pump 606, nozzle 608, andused oil tank 610, all of which are associated with the cart 612.Likewise, the fryer 614 is shown in a kitchen.

In order to transfer used cooking oil from the fryer 614 to the used oiltank 610 of the cart 612, the inlet tube 622 of the nozzle 608 is placedwithin the used oil of the fryer 614. The three-way valve 602 is alsoconfigured to permit flow from piping 618, through the three-way valve,and into piping 628 which is configured between the three-way valve andthe used oil tank 610. When the pump 606 is energized via the control626, used oil flows from the fryer 614, through the inlet tube 622, intothe nozzle 608 and piping 620 to the pump 606, and then through piping618, three-way valve 602, and piping 628, finally arriving at the usedoil tank 610. When desired, the operator may de-energize the pump withthe control 626.

It will be appreciated that the flow paths of the fresh oil piping andthe used oil piping do not interconnect. Therefore, at no point doesused oil compromise the integrity of the fresh oil.

Given the foregoing four modes of operation, fresh oil can betransferred into the cart at the location of a bulk tank. The cart maythen be moved to one or more remote fryers where the fresh oil may betransferred to the fryers utilizing the nozzle. In the meantime, usedoil from the one or more fryers maybe drawn from the fryers into thecart. The cart can then be moved to the location of a used bulk oil tankfor transfer of the used oil into the bulk tank. Using these methods ofoperations, facilities that could not be supplied with bulk oil may nowbe.

It will also be appreciated that the cart may be configured withcomponents that do not include the nozzle described in U.S. Pat. No.6,792,983. In such case, the cart may configured as shown in FIGS.6A-7B, with the exception that instead of a single nozzle there may betwo nozzles, one in the system of FIGS. 6A-6B and a second in the systemof FIGS. 7A-7B. In this way, fresh and used oil would still not mix. Ofcourse, there can also be other piping configurations through whichfresh and used oil does mix, for example by utilizing a single pump.

Although the invention herein has been described with reference toparticular embodiments, it is to be understood that these embodimentsare merely illustrative of the principles and applications of thepresent invention. It is therefore to be understood that numerousmodifications may be made to the illustrative embodiments and that otherarrangements may be devised without departing from the spirit and scopeof the present invention as defined by the appended claims.

We claim:
 1. A cooking oil distribution method comprising: receivingfresh cooking oil in a first fresh cooking oil tank; transferring atleast a portion of the fresh cooking oil from the first fresh cookingoil tank to a second fresh cooking oil tank, the second fresh cookingoil tank being associated with a vehicle; transferring at least portionof the fresh cooking oil from the second fresh cooking oil tank to athird fresh cooking oil tank located at a facility; transferring atleast a portion of the fresh cooking oil from the third fresh cookingoil tank to a fourth fresh cooking oil tank, the fourth fresh cookingoil tank being associated with a first portable device; moving the firstportable device to a first kitchen of the facility; transferring atleast a portion of the fresh cooking oil from the fourth fresh cookingoil tank to a fryer in the kitchen of the facility, moving the firstportable device to a second kitchen of the facility located remote fromthe first kitchen of the facility; transferring at least a portion ofthe fresh cooking oil from the fourth fresh cooking oil tank to a secondfryer in the second kitchen of the facility; collecting used cooking oilin a first used cooking oil tank associated with a second portabledevice; transferring at least a portion of the used cooking oil from thefirst used cooking oil tank to a second used cooking oil tank located atthe facility; transferring at least a portion of the used cooking oilfrom the second used cooking oil tank to a third used cooking oil tank,the third used cooking oil tank being associated with a vehicle;transferring at least a portion of the used cooking oil from the thirdused cooking oil tank to a fourth used cooking oil tank.
 2. The cookingoil distribution method of claim 1, wherein the first fresh oil tank andthe fourth used cooking oil tank are located at a single depot.
 3. Thecooking oil distribution method of claim 1, wherein the second freshcooking oil tank and the third used cooking oil tank are located on thesame vehicle.
 4. The cooking oil distribution method of claim 1, whereinthe first portable device and the second portable device are the sameportable device.
 5. The cooking oil distribution method of claim 4,wherein the portable device comprises two pumps.
 6. The cooking oildistribution method of claim 4, wherein the fourth fresh cooking oiltank has a larger capacity than the first used cooking oil tank.
 7. Thecooking oil distribution method of claim 6, wherein the larger capacityis 5-20%.
 8. The cooking oil distribution method of claim 4, wherein theportable device is a golf cart-type device.
 9. The cooking oildistribution method of claim 4, wherein the first used cooking oil tankis sized to collect used oil from 5-6 standard sized fryers.
 10. Thecooking oil distribution method of claim 4, wherein the first usedcooking oil tank has a capacity of approximately 40 gallons.
 11. Thecooking oil distribution method of claim 4, wherein the portable deviceis sized to be moved through a standard service hallway.
 12. The cookingoil distribution method of claim 1, wherein the facility is one of astadium, arena, cruise ship, casino, shopping mall, convention hall, ormulti-story building.
 13. The cooking oil distribution method of claim1, wherein the facility comprises a plurality of kitchens separated bywalls, each kitchen having at least one fryer.
 14. The cooking oildistribution method of claim 1, wherein the second fresh cooking oiltank is integrated into the vehicle.
 15. The cooking oil distributionmethod of claim 14, wherein the third used cooking oil tank isintegrated into the same vehicle.
 16. A cooking oil distribution methodcomprising: receiving fresh cooking oil in a first fresh cooking oiltank; transferring at least a portion of the fresh cooking oil from thefirst fresh cooking oil tank to a second fresh cooking oil tank, thesecond fresh cooking oil tank being associated with a vehicle;transferring at least portion of the fresh cooking oil from the secondfresh cooking oil tank to a third fresh cooking oil tank located at afacility; transferring at least a portion of the fresh cooking oil fromthe third fresh cooking oil tank to a fourth fresh cooking oil tank, thefourth fresh cooking oil tank being associated with a first portabledevice; transferring at least a portion of the used cooking oil from thefirst used cooking oil tank to a second used cooking oil tank located atthe facility; transferring at least a portion of the used cooking oilfrom the second used cooking oil tank to a third used cooking oil tank,the third used cooking oil tank being associated with a vehicle;transferring at least a portion of the used cooking oil from the thirdused cooking oil tank to a fourth used cooking oil tank; wherein theportable device comprises wheels and a propulsion mechanism powering atleast one of said wheels.
 17. The cooking oil distribution method ofclaim 16, wherein the propulsion mechanism is powered by one ofelectric, propane, or gasoline.
 18. A cooking oil distribution methodcomprising: receiving fresh cooking oil in a first fresh cooking oiltank; transferring at least a portion of the fresh cooking oil from thefirst fresh cooking oil tank to a second fresh cooking oil tank, thesecond fresh cooking oil tank being associated with a vehicle;transferring at least portion of the fresh cooking oil from the secondfresh cooking oil tank to a third fresh cooking oil tank located at afacility; transferring at least a portion of the fresh cooking oil fromthe third fresh cooking oil tank to a fourth fresh cooking oil tank, thefourth fresh cooking oil tank being associated with a first portabledevice; transferring at least a portion of the used cooking oil from thefirst used cooking oil tank to a second used cooking oil tank located atthe facility; transferring at least a portion of the used cooking oilfrom the second used cooking oil tank to a third used cooking oil tank,the third used cooking oil tank being associated with a vehicle;transferring at least a portion of the used cooking oil from the thirdused cooking oil tank to a fourth used cooking oil tank; transferring atleast a portion of the fresh cooking oil from the fourth fresh cookingoil tank to a fryer in a kitchen of the facility; transferring at leasta portion of the fresh cooking oil from the fourth fresh cooking oiltank to a second fryer located in a second kitchen of the facility. 19.The cooking oil distribution method of claim 18, further comprisingtransferring at least a portion of the used cooking oil from the fryerin the facility to the first used cooking oil tank.
 20. The cooking oildistribution method of claim 19, further comprising transferring atleast a portion of the used cooking oil from the second fryer located inthe second kitchen in the facility to the first used cooking oil tank.21. A cooking oil distribution method comprising: receiving freshcooking oil in a first fresh cooking oil tank; transferring at least aportion of the fresh cooking oil from the first fresh cooking oil tankto a second fresh cooking oil tank, the second fresh cooking oil tankbeing associated with a vehicle; transferring at least portion of thefresh cooking oil from the second fresh cooking oil tank to a thirdfresh cooking oil tank located at a facility; providing instruction totransfer at least a portion of the fresh cooking oil from the thirdfresh cooking oil tank to a fourth fresh cooking oil tank, the fourthfresh cooking oil tank being associated with a portable device;providing instruction to collect used cooking oil in a first usedcooking oil tank associated with the portable device; providinginstruction to transfer at least a portion of the used cooking oil fromthe first used cooking oil tank to a second used cooking oil tanklocated at the facility; transferring at least a portion of the usedcooking oil from the second used cooking oil tank to a third usedcooking oil tank, the third used cooking oil tank being associated witha vehicle; transferring at least a portion of the used cooking oil fromthe third used cooking oil tank to a fourth used cooking oil tank. 22.The cooking oil distribution method of claim 21, wherein the secondfresh cooking oil tank and the third used cooking oil tanks areintegrated into the same vehicle.